Now Reading
Beet Greens with Potatoes and Nigella Seeds

Beet Greens with Potatoes and Nigella Seeds

Beet Greens with Potatoes and Nigella Seeds

Beet greens in this colorful dish get a nice Bengali touch from the addition of nigella seeds.
By Rinku Bhattacharya
Beet Greens with Potatoes and Nigella Seeds

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Beet Greens with Potatoes and Nigella Seeds


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Rinku Bhattacharya
  • Total Time: 30 mins
  • Yield: 4 1x

Description

Beet greens in this colorful dish get a nice Bengali touch from the addition of nigella seeds.


Ingredients

Scale
  • 2 tablespoons mustard oil (can be substituted with regular olive oil)
  • 1 teaspoon nigella seeds
  • 1 small to medium red onion, very finely chopped
  • 1 teaspoon grated ginger
  • 2 fingerling potatoes, peeled and diced
  • 1/2 teaspoon turmeric
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon sugar
  • 2 to 3 green chilies, slit
  • 2 cups finely chopped beet leaves

Instructions

  1. Heat the oil on medium heat for about a minute.
  2. Add in the nigella seeds and add in the onion and sauté it for 3 to 4 minutes and let it turn lightly golden at the edges.
  3. Add in the ginger and sauté well.
  4. Add in the potatoes and mix well. Add in the potatoes and the salt and mix well and add in sugar.
  5. Stir in the green chilies and mix well.
  6. Add in the beet leaves and cook for 4 minutes, stirring and mixing well until the beet leaves wilt and mix into the potatoes.
  7. Serve as a side to any meal of your choice.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Side
  • Cuisine: Indian
View Comments (0)

Leave a Reply

Your email address will not be published.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

© 2022 ROSEBUD MEDIA. ALL RIGHTS RESERVED.
Scroll To Top